Compensation of marbling for reduced beef palatability

Compensation of marbling for reduced beef palatability

Thomas Powell

Journal of Animal Science

The generally accepted theory has been that higher levels of marbling in meat lessen the negative impact of increasing degrees of final doneness on the ultimate palatability of cooked meat. A recent study at Kansas State University published in the Journal of Animal Science adds a degree of specificity to that theory by taking a comprehensive look at the interactive effects of marbling level and degree of doneness (DOD) on the juiciness, flavor and tenderness components of palatability.

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